One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Heat oven to 220C/200C fan/gas 7. Mix the pork, 50g of the breadcrumbs, caraway seeds, egg and half the cumin with 2 tsp salt and lots of pepper. Roll into about 30 meatballs and put into a large non-stick roasting tin. Put the carrots into another roasting tin. Split the oil between the two, and gently toss to coat. Roast for 30-40 mins, shaking the tins halfway (and swapping between shelves if you need to), until golden and cooked through.

Meanwhile, fry the onion, ginger and remaining cumin in a drop more oil for a few mins in a large pan, stirring constantly. Stir in the passata, chopped tomatoes, sugar and some seasoning, then simmer for 15 mins.

Divide the meatballs and carrots between baking dishes or tins and spoon over the tomato sauce. Mix the remaining breadcrumbs with the feta, parsley and some seasoning. Set aside any portions for freezing now, and sprinkle feta crumbs over any portions to be cooked immediately.

To eat now, reduce the oven to 200C/180C fan/gas 6 and bake for 20 mins until crumbs are golden and everything is piping hot. Or follow the tips for freezing below, then defrost portions, finish assembling and bake at 180C/160C fan/gas 4 for 30-50 mins until everything is piping hot and bubbling – the cooking time will depend a bit on the portion size you are baking.

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Comments, questions and tips

Comments (7)

sanouschka6th Nov, 2012

4

I have made this a few times and it is a tasty dish for the family. I generally serve it with rice or bulghur. However to make it a bit faster I buy ready made meatballs (from Asda's beef meatballs to Waitrose veal and parmesan meatballs) and halve them to make smaller balls. I also roast some parsnips together with the carrots to make a comforting wintry dish.

Takes a while to make as there are so many ingredients, but it was tasty and easy to make batches (cutting out hassle later on). We had it with some baguette, which was nice, but it would have been good to have a little green veg on the side too. Can see us making this again later in winter.

I made this originally from the magazine recipe - it wins on so many levels, easy to make, nutritious and soooo tasty. And you can freeze it - but can anyone please tell me how long it can be kept in the freezer??? (Trying to be more thrifty but not always sure how long things can be kept, so if the recipe doesn't say I am lost!!)

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